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VegNews.Borscht
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Vegan Borscht with Fresh Lemon
All we want to do this week is curl up with a big, healthy bowl of soup. Luckily for us, Jill Nussinow’s Vegan Under Pressure has the perfect borscht recipe. We’ll pick up beets, cabbage, carrots, and onion from the farmers’ market, throw them in the pressure cooker, and have a delicious soup with plenty of leftovers. Plus, we can purée it to be as creamy or chunky as we like. Is it dinnertime yet?
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Serves 6–8
What You Need:

1 cup diced red onion
2 medium carrots, diced (equal to about 1 cup)
1/2 teaspoon dill
1/2 teaspoon caraway seeds
2 bay leaves
5 cups finely sliced red cabbage (about 1/2 medium head)
1 pound beets (2 to 3 medium), washed well and chopped
1/2 cup red lentils, rinsed and picked over
4 cups vegetable stock
Grated zest and juice of 1 lemon
1 teaspoon smoked or regular salt (optional)
2 to 3 cups finely chopped beet greens or Swiss chard
Finely chopped fresh flat-leaf parsley, chives, or dill, for garnish
Non-dairy yogurt, for garnish
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What You Do:

1. Heat a stovetop pressure cooker over medium heat. Add onion and carrots and dry sauté for 2 to 3 minutes. Add dill, caraway, bay leaves, cabbage, beets, lentils, and stock.

2. Lock the lid on the cooker. Bring to high pressure; cook for 8 minutes. Let the pressure come down naturally. Remove the lid, carefully tilting it away from you.

3. Using a pair of tongs, carefully remove and discard bay leaves. Using an immersion blender if you have one, purée the soup in the pot to the consistency that you like. Add lemon zest and juice and smoked salt, if using.

4. Add beet greens or chard to serving bowls and spoon hot soup over the greens. Garnish with herbs and a dollop of non-dairy yogurt.
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